Behold! Lusciously creamy, yet cream-less, cauliflower soup. This cauliflower soup recipe will absolutely satisfy your craving for warm, creamy soup—no cheese required.
I know “cauliflower soup” might not sound super appealing if you’ve never had it before. Trust me, it can be so delicious! Today, I’m sharing my favorite cauliflower soup recipe, and I can’t wait for you to make it at home.
My friend Tessa introduced me to cauliflower soup a few years ago. I loved it so much that I developed my own recipe for my cookbook, Love Real Food.
As the temps and leaves have dropped this fall, I’ve had a hankering for warm, creamy soups. So, I thought I’d share a slightly simplified version of my cauliflower soup for everyone to enjoy. Let’s make some!
Why You’ll Love This Cauliflower Soup
This soup calls for basic ingredients but yields amazing flavor. If you have a head of cauliflower in the fridge, you probably have everything else you’ll need.
This cauliflower soup is the perfect accompaniment to salads and sandwiches. This traditional cauliflower soup will go with just about any other fall or winter flavors, including butternut squash, Brussels sprouts, and greens like arugula and kale. It’ll warm you up without weighing you down!
This soup freezes well for later. This recipe doesn’t yield a ton (about 4 medium bowls), but if you have extra, just freeze it!
This creamy soup is special diet-friendly. It’s gluten free as written. Check my recipe notes to learn how to make this soup vegan/dairy free by using cashews instead of butter.
How to Make the Best Cauliflower Soup
1) Roast Your Cauliflower
Behind that creamy beige exterior, you’ll find loads of irresistible roasted cauliflower flavor. Roasted cauliflower is key here—cauliflower develops caramelized notes with a greater depth of flavor as it roasts in the oven.
2) Build Flavor
Once your roasted cauliflower is almost done, you’ll sauté onions in a soup pot until tender, then add garlic and vegetable broth. Then, add your roasted cauliflower and simmer the mixture on the stove for about 20 minutes to meld the flavors.
3) Add Butter for Creaminess
You’ll transfer the contents of the pot to a blender and add butter. Butter is an easy way to add mega creamy, luxurious flavor and texture without any cream (I borrowed this technique from my butternut squash soup). If you’re like me, you always have butter in the fridge, but rarely heavy cream!
4) Blend Until Completely Smooth
I recommend blending this soup in a stand blender, rather than an immersion blender, because stand blenders yield the creamiest results. Fortunately, the ingredients used here are fairly soft, so even an inexpensive stand blender should work well (I used my fancy Vitamix, affiliate link). The final texture, in my opinion, is absolutely worth dirtying the blender bowl for.
5) Season with Nutmeg and Lemon Juice
We’re using small, subtle amounts of nutmeg and lemon juice here. You probably won’t be able to pinpoint them while you’re sipping your soup, but they offer a certain je ne sais quoi factor. They take this soup from great to fantastic!
6) Sprinkle Something Fresh on Top
I tried garnishing my soup with fresh parsley, green onion and chives. I loved them all and couldn’t pick a favorite, so use whichever you have on hand!
Watch How to Make Cauliflower Soup
Please let me know how this recipe turns out for you in the comments! I really love hearing from you.
Having a moment with cauliflower? Here are some more of my favorite cauliflower recipes on Cookie and Kate:
- Roasted Cauliflower (Four Ways!)
- Mediterranean Cauliflower Rice
- Lemony Roasted Cauliflower Risotto
- Parmesan-Crusted Cauliflower Steaks with Marinara
- Roasted Cauliflower and Farro Salad with Feta and Avocado
Craving more soups? Don’t miss the other eight soup recipes in Love Real Food! You’ll also find quite a few more soups here on the blog.
PrintCreamy Roasted Cauliflower Soup
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 bowls 1x
- Category: Soup
- Method: Roasted and blended
- Cuisine: Vegetarian
This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.
Ingredients
- 1 large head cauliflower (about 2 pounds), cut into bite-size florets
- 3 tablespoons extra-virgin olive oil, divided
- Fine sea salt
- 1 medium red onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice, or more if needed
- Scant ¼ teaspoon ground nutmeg
- For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions
Instructions
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
- Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
- Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
- Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Notes
Recipe adapted from my cookbook, Love Real Food.
Make it dairy free/vegan: Use cashews instead of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this). Add the cashews when you would add the butter.
Rhonda
I’ve made this numerous times with a little tweaking. I use sweet onion instead of red and I roast my garlic in tinfoil with the cauliflower. I add a little cheddar also. My husband loves this soup so much, he wants it weekly and even if I try to make extra to freeze, it never makes it there! Thanks for the recipe!!!
Terry
Hi Rhonda, my husband loves this too, how much cheese would you add to this recipe please? Thanks!
Shirene Griffiths
SOOOOOOO YUMMY!!!! My kids absolutely loved this soup. Absolutely delicious.
Jennifer
This was delicious – would definitely make again. It was easy and very tasty. My hubby hates cauliflower but enjoyed this soup. My toddler also loved it. Thanks
Kate
Great to hear, Jennifer! I appreciate your review.
Dawn Martens
It was so creamy…yet no cream added. Easy to make and delicious! It will become a family staple.
Kate
Great to hear, Dawn! I appreciate your review.
OR
Loved it.Turned out exactly as said: creamy and filling. My family enjoyed it and the leftovers are awaiting our next meal. Thanks.
Rebekja
I put some grated owners an on top (Colby is also quite good) just before serving.. don’t need much but it adds a little to it.
Teresa
i loved it! He said blue cheese cauliflower soup would have been better ♀️
Luke
Hi, is it possible to make a double batch by just doubling the items or would it need new measurements? Thanks in advance!
Kate
Hi! You just need to double all the ingredients in the recipe.
Cassie
Is the picture provided the way it actually looks?! Cause mine never got that creamy idk what I did wrong? Didn’t summer long enough or didn’t blend long enough? The taste factor isn’t a problem I just was hoping for more of a creamy base…
Kate
Hi! What did you use to blend it?
Shaun Berry
I used a stick blender and worked perfectly well. Is a delicious creamy soup and so easy.
Daisyheadfayzie
I made this soup and it was easy and delicious! I used the Nutribullet to blend in small batches but didn’t blend again after adding the lemon juice and nutmeg because it wasn’t necessary. I just stirred it in the soup.
Thank you for this great recipe.
Kate
You’re welcome! I’m glad you enjoyed it.
Rhiannon
Great idea to blend in Nutribullet. :)
nancygru
I made it the first time using a little cashew creme instead of butter and it was absolutely delicious! The best I ever had!
Then I made it again, and didnt have cashew creme or lemon so I substituted a little olive oil for the butter and lime for the lemon. Not a good idea! Next time, I make sure I have everything. And, i overdid it on the nutmeg this time. Has anyone else substituted anything and how did it come out?
Gina
Hi Nancy, I made it with yellow onion and homemade chicken broth because I didn’t have red onions or veg broth. It was fine. Next time I’ll try with the original recipe ingredients to see if there’s a noticeable difference.
Dawn
Great for busy weekdays, simple to make, very tasty and nutritious! The whole family enjoyed it including our toddler! For a little crunch, I fried some bacon strips and added these to the green onion topping. Will make again!
Kate
I’m glad you love them, Dawn!
Lindsay
I make this recipe regularly for my family. We love it! One of our staples. Easy to make and delicious!
Lana
Based on the reviews and ratings I was excited to try this recipe but wasn’t sure how flavorful it’d be. My husband and I were blown away! SO good as is. Totally making this again and again in the future!
Nick
I added a little bacon in and used cream instead of butter, delicious thank you!
Rebecca F
Thanks for the tip, I’m out of butter but have everything else on hand!
Donna
Made as written with more lemon juice just because summertime (and i had extra from another recipe) . Was fabulous.
Steve Horve
Quick and easy, love the outcome. Added a little Turmeric before baking the cauliflower.
Wolfie
Great soup for leftover roasted cauliflower!
Kate
I’m happy to hear you enjoyed it, Wwolfie!
Reva V
This soup is a family favorite and is easy to make. I’m not the biggest fan of cauli, but still found this soup super tasty. I sometimes use shallots instead of onion if I’m out. I also use a cup of roasted garlic bouillon stock to up the garlic flavor (in place of one cup of veggie stock). Thanks for the recipe!
Kate
I love to hear that, Reva!
John
I made this recipe and enjoyed it. A dash of toasted sesame oil in the soup gives some extra umami flavor. Try it out!
Mary
This is a great way for my meat-and-potatoes husband to eat vegetarian. He ate two bowls and remarked how yummy it is. A triumph!
Sally
It’s so hot in California, but I’ve been craving soup the last few weeks. Maybe it’s because I’m over this weather and ready for fall! Anyway, I had a head of cauliflower and wanted to do something different with it versus the usual cauliflower steak. Lucky for me, I found this recipe! It came out perfectly. The butter is such a smart add because it really does add creaminess and an extra something. The soup blended easily, and I couldn’t stop eating it! I made this dish my main course and ate it with a small slice of locally made rustic bread. This recipe is a keeper.
Kate
Greqt to hear, Sally! Thank you for your review.
Michael
Love, Love Love this recipe. It’s a keeper! Thank you!!!
Kate
You’re welcome, Michael! Thank you for your review.
Pippa
Omagod! So delicious. Restaurant quality I reckon…yum! I used leek and chicken stock, and added some bacon bits. I’ll be printing this one and making often!
Kathi
I am a lover of all soups, and this one TOPS my list!! I make it at least once a month. So easy, so healthy, so filling, and so so yummy!!! Great for staying on top of your diet too. This recipe is a forever keeper…I pretty much have it memorized already. Sometimes I add zucchini or carrots, depending on what I have on hand. I use homemade chicken bone broth which I always have in my fridge ready to go. Because I like to save steps, I roast the onion and garlic right along with the cauliflower, no need to saute, and same deep flavor. Thank you so much for this amazing recipe!!! ❤️
Kate
Hooray! I’m so happy to hear that. Thank you for sharing, Kathi.
Susan Frank
What can I use instead of nutmeg
Kate
Hi Susan, you can omit if you prefer.
Sandi
This is a delicious recipe, even my housemate enjoyed it. I’ll be making it again for sure.
Anne
I love this recipe and switch it up sometimes. I’ve seasoned the cauliflower with smoked paprika and a little tumeric and black pepper. I also add diced carrots and celery to sauté along with the onion; I do use sweet because that’s my preference. I had a few bay leaves I added to the simmering broth but took out before blending. So good!
Kate
Great to hear, Anne! I appreciate your review.
Leslie
Sounds great but a nutrient list would be helpful
Cheryl
Do I need to use lemon juice?
Kate
Hi Cheryl, you can omit it if you like.
Emily Marriott-Lloyd
I made this last night with some roast leeks. Might’ve slightly over cooked the veges but everyone seemed to enjoy the subtle Smokey flavour! Dee lish!!
Barb
I love this recipe. Roasting the cauliflower adds so much. The recipe is excellent as is, but can be adapted in so many ways. Different spices and garnishes can change it up. Eg: instead of nutmeg try garam masala, and serve with a dollop of yogurt. Or try adding ginger with the garlic and onion, with a little drizzle of sesame oil for serving. So yummy. Thanks, Cookie and Kate!
kim
I have a large amount of leftover steamed cauliflower in the fridge that no one is eating. Can I roast cauliflower for this recipe after it’s already been steamed? Hopefully you answer this before my cauliflower goes bad. Thanks.
VB
Can you use vegan butter?
Kate
Sure! Let me know what you think, VB.
Molly H.
So good! One of the best soups I’ve ever made and it’s not even that difficult to make. I even added some half and half to make it even creamier! Thanks for the great recipe.
Could this be done with thawed frozen cauliflower too?
Kate
I’m glad you enjoyed it, Molly! I think that could work. Let me know if you try it!
Laura
This soup was divine! Everyone at my friend’s house loved it. We literally fought over who would get the left-overs!
I doubled the recipe, but it still wasn’t enough for eight people to have for dinner, so in addition to the veggie broth, I added “Better than Bullion” organic chicken bullion and an extra two cups of water. The bullion added enough extra flavor so that I didn’t need to use all the butter. I did use some Earth Balance (which has significantly less cholesterol), but less than half the amount called for.
All that extra water thinned out the soup considerably, so I micro-waved about 10 tiny Yukon gold potatoes, cut them in halves and quarters, and blended them into the soup. They thickened it up nicely, and the Yukon gold potato flavor complimented the other ingredients perfectly.
One other thing I added was roasted garlic. I put about six cloves on the tray with the cauliflower and it was done at the same time. I squeezed the soft, roasted garlic into the broth. This was in addition to the 4 cloves of sautéed garlic.
I used a hand immersion blender, which is worlds easier than transferring and re-transferring the soup to a blender. The hand blender purified all the vegetables beautifully.
I already have plans to make the soup again, tripling the recipe this time, and bring it back over to my friend’s house. It is that good!
Michelle Gericke
Wow, what a gorgeous soup. Made it for client and family and they all raved with every mouthful. Thank you. So economical, delectable and healthy.
Pippa
Just beautiful! Very easy to make and super tasty. Will be making this again, it’s our new favourite!!
Kate
Great to hear, Pippa! Thank you for your review.
Sally
It’s finally not 110 degrees here, so I took advantage of the cool weather to turn on the oven. This is such a fall recipe and so fun to make. I absolutely love this recipe. It’s creamy, full of flavor, and healthy. I’ve made this recipe twice now, one following the recipe and the other with more of an East Indian twist. Can’t go wrong with this recipe.
Kate
I’m glad you were able to enjoy this soup on a cooler day! Thank you for your review, Sally.
Debi
I love this recipe! It’s warming, filling and delicious! Thank you so much!!
Kate
You’re welcome, Debi! I appreciate your review.
Sharon
I tossed garlic powder on the cauliflower and roasted it together as I didn’t have fresh garlic…but I’d roast the fresh garlic too!
Seasoned it with white pepper for some added zing.
Most excellent, thanks for the recipe!
Barb
This is on our regular rotation. Excellent as is, but great to play with. Sometimes I add ginger and a touch of sesame oil. Other times I add some curry powder or Ras El hangout. Other times cheddar and bacon. Thanks Cookie and Kate! I always enjoy your recipes.
Kate
I love that this recipe is a regular for you! Thank you for taking the time to review, Barb.
Kathy Abad
I don’t love it. It’s fine but not good or great. The only thing I subbed was earth balance instead of butter. I normally make and love my cauliflower soups and always make them dairy free. I think a sweet onion instead of a red onion would have worked better.
Mardleen white
Made lunch good flavor I used 48 ounces chicken broth, large amount cauliflour it turned out fine. I didn’t use blender / Hand held blender didn’t care a little chunky, chives would make it again (healthy) no thickening or cheese very tasty & simple
Kate
Wonderful to hear, Mardleen! I appreciate your review.
Rachel
It came out amazing!!! I wish I could share a photo of the magic here!
jim
Very tasty lovely vegetarian recipe!! Although I also took the liberty to add some extra potatoes left over from yesterday (it made the soup thicker I suppose), doubled the amount of garlic and I didn’t roast the cauliflower but rather baked them in a skillet (I added a bit of dry smoked paprika powder to compensate). A few drops of piri piri sauce.
Not a very complicated recipe either and it doesn’t take ages. Even my neighbour who claimed she didn’t like cauliflower finished the soup and told me it was really nice. I will definitely make this again, Nutmeg is a must and the taste of lemon & salt lifts this dish to another level, it’s true! Thanks for sharing Kathryne !
(Experiment with pumpkin (Hokaido) soup using carrot, onion, sweet corn, chickpeas, apple and a mexican spice mix. I improvised this a few times and it always comes out tasty & spicy. It’s the season and a lot can be obtained organic.)
Ryan
What is the measurement for one bowl? 250mls?
Kate
Hi Ryan, one bowl is roughly 1.5-2 US cups.
Robert
Hi Kate, I made your cauliflower soup recipe today, but also made a few alterations to some of the ingredients and some of the process. I barbecued the cauliflower rather than roast it in the oven. The BBQ imparted a stronger smokey taste, very subtle. I also substituted about 1-2 tablespoons of preserved lemons for the lemon juice and a portion of the salt. It added a distinctive zing to the soup. Lastly, I submerged a hunk (that’s a technical term) of parmesan cheese rind and let the flavours meld with the cauliflower tastes. It ended up being a superb start to the dinner.
Bonnie
This cauliflower soup is delicious and am SO glad to have found a tasty broth-based soup with no milk or cream in it! I roasted the cauliflower on Friday and refrigerated it then completed the soup today. Just wondered approximately how much cooked cauliflower should go into it since I bought a very large had of it at my local price club and not sure of its weight.
Lindsey Cole
Love it! I used shallots instead of red onion and “no chicken” broth. Delicious!!! Oh and cheddar cauliflower!
Erin
I made this tonight and it was absolutely delicious. I followed your recipe to the letter and it came out perfectly. Thank you!
Sue
Delicious, my husband loved it !!!!
Kate
That’s great to hear, Sue! I appreciate your review.
Becky
So easy and so delicious….I used my air fryer for the cauliflower and added roasted poblano and jalapeño peppers for some kick!
Kate
That sounds interesting! I may need to try it. Thank you for sharing, Becky.
Brooke
This is the recipe that surprises everyone. It’s fancy restaurant quality and so good! I like to add an extra clove of garlic, use chicken broth if that’s what I have, and add 3 small potatoes.
Kathy
I made this tonight and it was so simple and extra, super delicious. The whole family loved it.
Thanks so much. :^)
Kate
You’re welcome, Kathy!
Ellen
I have been trying out soup recipes to use the leftover stems when I roast cauliflower and broccoli and I definitely do not need to look any further. This soup was so easy and so flavorful. I was planning on adding some shredded cheddar at the end for the flavor but I didn’t need to. The only thing I did different was add broccoli since I had the leftover stems. This soup is amazing! Thanks!!
Kate
I’m glad it turned out, Ellen! Thank you for sharing.
Julie Tranter
This soup is outstanding! I roasted the garlic cloves in their skins with the cauliflower and then squished them out into the broth. I used an immersion blender leaving the soup a little more ‘rustic’. The lemon heightens the wonderful flavour! Thank you for the recipe!
Stephen G
Ki Ora (greetings) from New Zealand.
Brilliant and delicious way to use home grown cauliflower when you get lots heading up at once. The kids went back for seconds and the wife loved the healthy goodness.
Charise
We love the recipe. I added some tumeric and tiles with some pieces of bacon for another layer of flavor.
Heidi Rock
Very nice soup. I did end up adding a little more lemon juice, cayenne pepper and roasted a small turnip with the cauliflower. It’s delicious. I might even try 5 cups stock vs 4 next time so not “as” thick. I also used a yellow cauliflower instead of white so kind of fun…wonder how a little cumin or curry powder would do with this. Fun and easy recipe!
Kate
Thank you for sharing how you made this! I appreciate your review.
Heidi
This was SCRUMPTIOUS!! I couldn’t get enough! My picky kiddos were even willing to eat it!! This will definitely be one of my new favorites. I added a little parmesan cheese to my bowl and it was even more delightful!! Thank you for the lovely recipe!!
Amy
Can I have Instant Pot directions please?
Kate
Sorry, I don’t tend to cook with an insta pot.
Sonya C
Tried this and it is just the best!!! I added nutritional yeast for a bit of cheese flavor, was so good that I have made it again!!!!!
Kate
That’s great to hear, Sonya! I appreciate your review.
Anne
It’s probably just me but I scrupulously followed the directions and this is inedible
Andrea
This soup was very tasty! Being lazy I roasted cauliflower, garlic, and onion all together. Brought the broth to a simmer and added roasted vegetables to broth and simmered as directed. I did add a handful of grated Parmesan cheese at the very end. Will definitely be making again
Phoebe
This is the first time I’ve ever made soup in a blender and it is SO GOOD!! Followed the recipe exactly. Added a little black pepper and salted to taste. Husband and I both loved it. Thank you!
Kate
You’re welcome, Phoebe! I appreciate your review.
Lisa
Love this soup! Do you think you could add a little bit of coconut milk to the recipe and it would be good?
Kate
I prefer this as is. If you try it, let me know!
Sandy Leary
I made this soup and it’s good. But the color is ugly it’s brown like a gravy. Do you have any ideas on getting it more to the pinkish side?
Sandy
Kate
HI Sandy, I would suggest trying a different vegetable broth. That can rally impact your results.
Cindy
This is SO GOOD!!! It’s my new favorite recipe! I went to our local farm stand and they had a sale on Cauliflower- so I bought 2. I came home and found your recipe, and doubled it. We are having it for dinner, then freezing the rest to enjoy later. Thank you!
Kate
You’re welcome, Cindy! I appreciate your review.
Tanya
I love this recipe and I’ve probably made it a dozen times. My picky toddler loves it, so I make a big batch and freeze it in silicone muffin trays to have on hand for his lunches. It’s great as written, but I’ve done a bunch of variations, and I think the key things that make this recipe so good are the browning of the cauliflower and adding plenty of lemon/acid.
I blend up the soup with an immersion blender (just after it’s fully blended, it really emulsifies and gets creamy, so don’t stop blending too early!). Next I gradually add salt and lemon at the end while stirring and tasting, and you can really tell when you hit the right amount — the flavor goes from good to amazing. I usually use a whole lemon for a batch made from one medium cauliflower.
Some variations I’ve done that all turned out well: apple cider vinegar instead of lemon when that’s all I had on hand, adding white beans or potatoes or both (to boost the protein/calorie density for the picky toddler). I actually forgot the recipe calls for butter until I just re-read it, so I don’t usually use it, but I probably use more than 2 tbsp olive oil roasting the cauliflower.
I’m always looking for a way to speed up the roasting step, so I’ve tried smaller pieces, cutting the cauliflower up in slices so there’s more flat surface area, as well as browning it in the stovetop dutch oven I make the soup in rather than in the oven. The stove is a little faster, but requires more monitoring than the oven, so it’s a toss-up.
I usually use yellow onion because that’s what we keep on hand, and I don’t love nutmeg so I leave that out (but often add some white pepper).
Thank you for this recipe!
Kate
Thank you for sharing how you make this, Tanya! I appreciate your review.
Tracey
This recipe sounds delish! I’m trying to watch my cholesterol. What can I sub for the butter so I still have the creaminess? Thanks!
Kate
Hi Tracey, you can omit if you need to. It will still be delicious.
Rob
Grew the Cauliflower myself. What a great recipe to pay respect to a lovely veggie and our Keto diet.
Annarose
Omg! This is SO delicious!
I made it just now omitting the butter altogether and it tastes amazing!!!
Another winner Kate! Xoxo
Kate
That’s great to hear, Annarose! I appreciate your review.
Ina
The first time I made this I didn’t have nutmeg so used half the amount of pumpkin spice — tasted great!
Months later, made it again but double the quantity. This time, used soaked cashews and an immersion blender. Fantastic consistency! Immersion blender saved so much time. I added some unchopped whole sage at the end of the simmering (took out before blending) and I think that added some sweet earthiness too.
Tricia
This soup turned out amazing. I didn’t use the lemon but did everything else. I will definitely make again
Ana
Thank you! Made it for dinner tonight – delicious! Added a bit of ginger while cooking and served with quinoa.
Lucille Lanza
A fabulous recipe Got lots of compliments such as best soup you ever made Well I followed the recipe to a tee so the compliments should go to you Thanks
Angela
Oh wow, this soup has gone straight to the top of my staple soup recipe list! So creamy, and easy to make… plus it didn’t separate in the freezer like some other homemade soups do. I didn’t have nutmeg so substituted with ginger and it tasted great. Will be making this all winter :) Thank you xx
Kate
Great to hear, Angela! I appreciate your review.
Page Holland
Yum! My cauliflower was more carmelized and I carmelized the onion too (yellow onion) so the soup was light brown. But oh my, it was delicious.
June
I made it vegan by adding a hand full of curried cashews. The cashews added a nice amount of spice and thickened the soup. I used a vita mix blender to cream everything together. I used two vegetable bouillon cubes instead of boxed broth and added five cups of water.
Shruti
This was so good!!! I usually am not a fan of cooked cauliflower, but building the flavor by roasting it, and letting it simmer in the broth? Game changer.
Thank you for helping me get my veggies in!
Kate
I’m glad you loved it, Shruit! I appreciate your review.
Curt
Late to the party here, but agreeing this is really good!
Maybe b/c it’s right after thanksgiving, but purple cauliflower was all my local market had in stock. THEN, i typically make veggie broth by throwing veggies i have in my fridge into water. Okay, my process is a tad more nuanced than described, but i do it all the time with what i have in the fridge. This time it turned out really brown, almost red? Combined with the purple cauliflower it almost looked like i blended in a beet in or something. Purple soup ftw!
Put the acid of an entire big lemon in. I don’t use but butter often, but it really helps to emulsify this soup. Thank you!
debbie
so tasty. very easy to make. its a keeper
Kate
I’m excited you enjoyed it, Debbie! Thank you for your review.
Michele
Ohhhhhhh, killar soup! The very best cauliflower soup I’ve made! The lemon and nutmeg. Muah! No cream or cheese, who needs it! Bamb awesome recipe! Thank you!!!!!!!!
Rini
Beautiful
Patty
I was skeptical about this recipe–creamy? Really? Then I made it, and OMG it is fabulous! Your technique works perfectly, and I’ve now tried it with broccoli, too. This creamy cauliflower soup is quite amazing, and perfect for our Wisconsin winter nights. Thanks!
joyce
I love your recipes. Any thoughts of using Brussel sprouts instead of cauliflower for this soup?
Kate
I haven’t tried it so I can’t say for sure. Sorry!
Linny T
As an avid soup maker, this has made it to the top of my rotation. Perfect recipe as is. Also easy to cater to taste and available ingredients. Though primarily vegetarian, I usually stick with chicken stock in my soups for flavor. The butter really does the trick for creaminess. Also works as a cold soup!
Amanda
Wow what a great soup all my kids loved it as well!
MDS
How does this freeze? I want to make it ahead and serve it for Christmas. Any suggestions welcome. Thank you!
Kate
Hi! This soup freezes well. I hope it is a hit.
Shelagh Jordan
This is the best cauliflower soup I have ever eaten. Love all your recipes.
Jennifer Seidner
I’ve made other cauliflower soup recipes, and they don’t compare to this recipe. This is absolutely delicious! Thanks for sharing…throwing the other recipes for this soup away :)
Kate
I’m excited you love this recipe, Jennifer! I appreciate your review.
Chas
Since I had mushrooms on hand that needed to be used sooner than later, I turned this into a mushroom bisque and it turned out pretty pretty good.
I used chicken broth instead of veggie (all we had). Then added: 8oz (? one standard package) mushrooms, and one chopped and roasted potato.
Add these elements after cooking the onions for a couple of minutes, then follow the recipe as is. Tasty as can be!
Beverly A. Pimentel
I love this recipe! I double it so I have baggies in the freezer for future days. I start it at night, transfer to my crock pot and leave on low until morning. This time I used my stand blender instead of the immersion, and I added the nutmeg. Good decision! I added the lemon as always and a dash of tabasco. I give it 10 stars!!
Kate
That’s great to hear, Beverly! I appreciate your review.
Tavana
Delicious, thank you. Instead of butter, I used coconut cream and added cumin, curry powder, and turmeric to keep it vegan-ish with a slight curry flare. I will definitely utilize this recipe again and try it with squash. My first attempts at soups, awesome!
Deb Guardian
Hi! I make this constantly and wind up devouring half of the soup in my Vitamix! I can’t figure out what would be a good follow-up, though. I can do a simple side salad, but I need a main course. Any ideas? Thanks!
Kate
Hi! I love this with myFavorite Grilled Cheese Sandwich with a salad too.
Deb Guardian
Oooh — yummers! You had me at “cheese,” and who doesn’t love grilled cheese? Plus, I already have all these ingredients! Could I BE any more excited? Nope!
Lynn
I highly recommend this soup. I made it exactly as the recipe indicated except I added one ingredient for a little kick…roasted poblano peppers (2). My husband & kids are foodies and love homemade soup. They raved! Making it again today.
Aimee Evans
Absolutely love this recipe. Quick, easy, cheap and delicious. Even my fussy eater loves it
Tina
Damn. I rarely tolerate (not like/enjoy!) cauliflower recipes but this BLEW MY MIND! So simple and yet sooo good! Thank you!
Kate
Hooray! That’s great to hear, Tina. I appreciate your review.
Ruthie
Possible the best ever soup I’ve made and tasted!!! …. and I’m a big soup maker and fan – made it vegan just by the butter substitute and didn’t have nutmeg so swapped for all spice – added a little extra garlic cos that’s what i like.
Awesome, thank you
Kate
Hooray! I’m excited you loved it, Ruthie.
Sue
This recipe is very good! Love the taste and texture!
Kate
I’m excited to hear you enjoyed it, Sue! I appreciate your review.
Madeleine
Hey just wondering if Ii could pre-roast the cauliflower for an even faster prep and work time?
Kate
Hi, I’m not sure what you are referring to a this calls for the cauliflower to be roasted.
jean
We loved this! Didn’t have red onion so used a sweet white one. Added about 1/8 tsp each of ground pepper and chili powder because we love zing.